Carrot celery pepper soup is a small, simple vegetable soup with a clear broth. Onion softens first in measured oil, then the chopped vegetables simmer until tender. There are no beans, noodles, cream, or meat in this written version.
Two cups mixed vegetables and four cups broth make four modest bowls rather than a thick meal-sized stew. Cut the carrot small enough to cook alongside celery and pepper. An optional teaspoon of lemon juice adds a gentle finishing brightness.
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Why This Recipe Works
Softening onion before adding stock builds a base without requiring a long ingredient list. Carrot celery pepper soup leaves the vegetables in pieces so their texture remains visible in the broth. Smaller carrot pieces are especially useful because carrots are firmer than bell pepper.
The short sauté begins the cooking process, then the liquid completes it at a gentle simmer. A lid left slightly ajar allows steady cooking without aggressively reducing four cups broth into a small concentrated portion. Tenderness determines the finishing point.
Ingredients for Carrot Celery Pepper Soup
Measure three-quarter cup diced carrots, three-quarter cup chopped celery, and half a cup diced bell pepper. Those add up to the two cups mixed vegetables. One chopped medium onion is additional, not part of that two-cup measure. Use two tablespoons olive oil and four cups vegetable broth.
For carrot celery pepper soup, cut carrots to roughly quarter-inch dice and celery and pepper to small bite-sized pieces. Salt and pepper are adjusted to the broth’s seasoning. The optional lemon finish is one teaspoon juice for the whole pot, with more offered separately only if desired.
Vegetables and Broth
- ¾ cup diced carrots (approximately ¼ inch)
- ¾ cup chopped celery
- ½ cup diced bell pepper
- 1 medium onion (chopped)
- 4 cups vegetable broth
- 2 tablespoons olive oil
- to taste salt and black pepper
- 1 teaspoon lemon juice (optional finish)
How to Make Carrot Celery Pepper Soup
Warm oil in a medium pot over medium heat. Add the chopped onion and cook five to seven minutes, stirring, until softened and translucent. It need not become dark brown; if it catches on the pot, lower the heat before moving on.
Add carrots, celery, and bell pepper and stir for three to four minutes. Pour in broth and scrape the base gently. Bring carrot celery pepper soup to a gentle boil, then reduce the heat, partially cover, and simmer for fifteen to twenty minutes until the carrot dice are tender.
Taste a carrot piece and a spoonful of broth before seasoning. If the vegetables need longer, keep simmering gently rather than using a hard boil. Turn off the burner and stir in the optional teaspoon lemon juice. The finished soup should still have a clear, plentiful broth around the vegetables.
How to Serve
Serve carrot celery pepper soup in four small bowls as a starter or side. Stir before ladling so each bowl gets vegetables as well as broth. Bread, a sandwich, or a separate main course can complete a larger meal.
The recipe is intentionally light and does not make an unsupported high-protein claim. Vegetable stock keeps this written version plant-based, but check packaged broth ingredients when dietary requirements matter. Chicken broth would produce a different dietary version.
Storage
Refrigerate carrot celery pepper soup in shallow covered containers within two hours. Keep at 40°F or below and use within three to four days. Do not leave a full warm pot covered on the counter to cool throughout the night.
Freeze cooled portions for up to three months for quality, allowing expansion space. Thaw in the refrigerator. Reheat soup to 165°F and bring it to a rolling boil, stirring to distribute heat, then serve without unnecessary extended boiling.
The FDA safe food handling guidance explains prompt refrigeration and temperature checks for perishable foods.
Tips and Variations
For carrot celery pepper soup, a small consistent carrot dice avoids a choice between hard carrot centers and very soft peppers. If your carrots are much larger than specified, extend the simmer and check them directly. The timer assumes the stated cut, not whole thick carrot rounds.
Choose a broth you like before starting. With so few ingredients, a strongly seasoned stock sets the overall flavor. Add lemon at the end and taste before adding more, especially if the broth already has a tangy or concentrated character.
Frequently Asked Questions
Is carrot celery pepper soup a cream soup?
No. It has a clear vegetable broth without dairy or a flour thickener.
Does the onion count toward the two cups vegetables?
No. The two cups are carrots, celery, and pepper; one medium onion is additional.
How small should carrots be?
Aim for roughly quarter-inch dice so they soften on the stated simmer schedule.
Must I add lemon?
No. The teaspoon lemon juice is an optional finish after cooking.
Can this serve as a full meal alone?
It makes four light small bowls. Pair it with bread, a sandwich, or another main if you need a larger meal.
More Recipes to Try
- Creamy Vegetable Soup
- Hearty Bean Vegetable Soup
- Lentil Soup with Cheddar, Sour Cream and Potatoes
- Olive Oil Rosemary No Knead Bread with Instant Pot Proofing
Carrot Celery Pepper Soup with a Clear Vegetable Broth
Ingredients
Vegetables and Broth
- ¾ cup diced carrots approximately ¼ inch
- ¾ cup chopped celery
- ½ cup diced bell pepper
- 1 medium onion chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- to taste salt and black pepper
- 1 teaspoon lemon juice optional finish
Instructions
- In a medium pot, warm the measured oil on a medium burner. Cook chopped onion for 5–7 minutes until soft, stirring and lowering heat if it catches.
- Stir in the measured carrots, celery, and pepper for 3–4 minutes. Pour in vegetable broth and bring to a gentle boil.
- Partially cover and simmer 15–20 minutes or longer until the carrot dice are tender. Taste and season with salt and pepper as needed.
- Remove from heat, stir in optional 1 teaspoon lemon juice, and ladle into 4 small bowls with vegetables distributed evenly.
